Creamy Pumpkin Soup

1.Preheat the oven to 400°F (200°C).

2.Cut the pumpkin in half, scoop out the seeds, and place the halves on a baking sheet.

3.Roast the pumpkin in the oven for about 45 minutes or until tender.

4.In a large pot, melt the butter over medium heat.

5.Add chopped onion, garlic, carrot, and potato to the pot. Cook until the vegetables are soft, about 5-7 minutes.

6.Scoop out the roasted pumpkin flesh and add it to the pot.

7.Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 20 minutes.

8.Use an immersion blender to puree the soup until smooth.

9.Stir in the heavy cream, nutmeg, cinnamon, and paprika. Simmer for an additional 5 minutes.

10.Season with salt and pepper to taste.

11.Serve the creamy pumpkin soup hot, garnished with fresh parsley leaves.